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Guide to Mexican Dried Chiles
There are three chiles that often crop up in Mexican recipes: pasillas, guajillos, and chiles de arbol. Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, shows how to distinguish among them. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to make a quick salsa, how to core a tomato, how to toast dried chiles, and how to pit an avocado.
Video Length: 0
Date Found: August 16, 2010
Date Produced:
View Count: 1
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